Volatile Aromatic Constituents of Tree Ripened and Mature Green ‘Irwin’ Mango Fruits during Low Temperature Storage

Abstract

Changes in volatile aroma constituents of tree ripened (TR) and mature green (MG) ‘Irwin’ mangoes stored at 5°C for 20 and 30 days were determined by headspace solid phase microextraction/gas chromatography-mass spectrometry. Terpenes were the major volatile compounds of ‘Irwin’ mangoes, amongst which α-terpinolene was likely the main volatile compound responsible for the typical sweet aroma of this cultivar. Storage at low temperature caused a negligible reduction in terpenes of both TR and MG fruits. However, storage induced a significant increase in the production of off-odors. Off-odors were detected more often in MG fruits and appeared after 20 days, whereas in TR fruits they were observed after 30 days of storage. The occurrence of heptenal, decenal, heptanol, and nonenal that are likely responsible for the generation of off-odors in the pulp during the low temperature storage, are likely due to the increased biosynthesis of those aldehydes rather than the reduction of terpenes.